Polenta?

[TasSpirits]

Just wondering if anyone has tried polenta rather than cracked corn for BWKO or UJSSM type ferments, got a few kgs cheap, am going to put it in a brew bag with some barley, wheat and rye, top up with some sugar. Hopefully a bit more corn flavour will come through :handgestures-thumbupleft:

[EziTasting]

Nope, but I've been wondering the same thing!

[Blinky]

Sure have! Scored 375kg 3 weeks ago that was going to go in the bin along with 125kg cracked rye.
Been putting down a few mashes a week while the weathers still not to hot........should have seen the look on wifes face when i rocked home with it :laughing-rolling: yea wasnt happy. Gells up faster then cracked corn but verrrrry messy.

[scythe]

Are you using a malt or enzyme to liquify the sludge/ convert the starches?

[TasSpirits]

Are you using a malt or enzyme to liquify the sludge/ convert the starches?

I'm just using for flavour, corn mash is in the too hard basket for now. I do have the enzymes though :think:

[bluc]

Yea corn is a pita for sure. Been reading elswhere people having good luck mashing and sparging cracked corn when left as is. Instead of grinding to a flour. You dont extract 100% of the starch. But i think that is what i will try next. Mash sparge ferment off the grain= no squuezing :handgestures-thumbupleft:

[TasSpirits]

Yea corn is a pita for sure. Been reading elswhere people having good luck mashing and sparging cracked corn when left as is. Instead of grinding to a flour. You dont extract 100% of the starch. But i think that is what i will try next. Mash sparge ferment off the grain= no squuezing :handgestures-thumbupleft:

Still got a bag of cracked corn left might have to try it :handgestures-thumbupleft: